Cheese Cookies
1.
The butter is softened at room temperature and powdered sugar is added.
2.
Use a spatula to stir briefly a few times to prevent flying powder when stirring with a whisk.
3.
Beat the butter until the volume becomes larger and the color turns white. Feels fluffy
4.
Add egg liquid in portions. Each time it is added, stir thoroughly. If you can't see the egg liquid, add it again. If you want cookies to be crisper, you can replace the egg liquid with 50 grams of egg yolk here.
5.
Stir the cheese powder into a paste with 15 grams of light cream.
6.
Regarding the cheese powder, let me be a long one. I used the one in the picture, which has a strong flavor. If you choose other cheese powder, you can adjust the amount appropriately.
7.
Add the cheese paste to the butter and mix well. Here I used a whisk to stir.
8.
Sift in low flour, be sure to sift in, don't just throw it in lazily.
9.
Put the stirred butter paste into the piping bag. Huazui chooses to see personal preference.
10.
Squeeze on the baking sheet. This is 2D by Whirltone
11.
This is 1M
12.
Oven at 165 degrees, 15 to 18 minutes. The specific problem is adjusted according to the temper of the oven. Observe the coloring situation.
Tips:
1. The butter should be sufficiently softened, just poke a hole with your finger.
2. Adjust the amount of cheese powder to your choice of brand and taste preferences
3. An egg in the formula is about 50 grams, which can be replaced by an egg yolk of the same weight.
4. Due to the different materials used, the temperature is different, if you feel that it is very dry during the low-powder mixing process! You can appropriately add 5 to 10 grams of whipped cream or milk to adjust the batter's softness and hardness.
5. Regarding cheese powder, it is best to taste whether it is salty after purchase.
6. The oven should be preheated in advance. During the preheating process, the cookies can be placed in the refrigerator for refrigeration.
